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Lentil Soup with Italian Meatballs

Lentil Soup with Italian Meatballs
Lentil Soup with Italian Meatballs

Lentil Soup with Italian Meatballs

 

As the weather gets colder, soup becomes more than a staple in our home. I make this recipe every holiday season because it freezes well so I can make it in advance and I can serve a lot of people for lunch. Freeze in 1 qt containers that are stackable so your freezer doesn’t get overwhelmed with different sized containers. I rarely thaw this soup. Just zap in the microwave for 2 minutes to loosen it from the container and set the frozen chunk in a saucepan. Heat over low heat for about 25 minutes and it is ready to serve. Heat up some crusty bread while the soup is warming then serve alongside the soup. This soup is perfect for a cold rainy afternoon.

 

Lentil Soup with Italian Meatballs

2 T olive oil

1 c onion, diced

1 c carrot, diced

1 c celery, diced

1 lg. clove garlic, minced

2 t oregano, dried

1 t thyme, dried

1.25 lbs. hot Italian links

1 lb. lentils

10.5 c chicken broth, less sodium

1 (14.5 oz) can diced tomatoes with basil, garlic & oregano (no salt added)

Salt & pepper to taste

Parsley Pesto (recipe follows)

Grated Parmesan cheese

Serve with hot crusty bread

 

Remove the casings from the sausage links. Pinch off about 1 inch of sausage and roll into a ball using the palms of your hands. Make all the meatballs and set aside. Heat a large stock pot over medium heat. Sauté the onion, carrots and celery until softened about 5 minutes. Add the garlic and sauté for 30 seconds. Add the oregano, thyme, chicken broth, and tomatoes and bring to a boil. Reduce heat to low and add the lentils and the meatballs. Simmer uncovered for about 35-40 minutes until the lentils are soft. Season with salt and pepper to taste. While the soup is simmering heat the bread in the oven and make the pesto.

 

Parsley Pesto

1 c parsley leaves

2 T pine nuts

¼ c Parmesan cheese

¼ c olive oil

1 sm. Garlic clove, minced

Salt & Pepper to taste

 

In a food processor add the parsley, pine nuts, Parmesan and garlic. Pulse until finely chopped. While motor is running slowly add the olive oil. Season with salt and pepper to taste.

 

Assembly: When soup is ready stir in the pesto and ladle into bowls. Garnish with grated Parmesan cheese. Serve with hot crusty bread.

 

Serves 8-10

 

 

 

 

 

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gdfo December 09, 2013 at 04:26 PM
Have you ever had a Montepulciano Di Abruzzo? No!!! It is not a handmade Italian sports car. It is a wine from Abuzzi in Italy. It is usually not too heavy of a wine and perfect for dishes like this one. There are some Riserva variations but we do not see many of them in the USA. If you look at a map of Italy, the Abruzzi region is on the backside of what looks like the Thigh in the Boot near the knee. The wine is usually inexpensive and that means $5-8:00 Get 2 bottles. It can actually go well with most Pizza.

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